Corn Muffins (Perfectly sweet!)

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup light brown sugar (firmly packed)
• 2 Tablespoons granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon table salt
• 1 cup sour cream
• ⅓ cup unsalted butter (melted)
• 1 large egg (room temperature preferred)

Steps

1. 1

   Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.

2. 2

   In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda, and salt.

3. 3

   In a separate bowl or large measuring cup, whisk together sour cream, melted butter, and egg.

4. 4

   Pour the wet ingredients into the dry ingredients and use a spatula to gently fold together until completely combined and no dry streaks remain. Batter will be dry and stiff, this is normal!

5. 5

   Evenly divide batter into prepared muffin tin. Transfer to center rack of 375F (190C) oven and bake for 14 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).

6. 6

   Allow to cool in muffin tin for 5 minutes then carefully remove to a cooling rack before enjoying.